Chicken Curry

Ingredients

• 6 x chicken thighs on the bone, skin on

• ½ cup curry powder

• 1 tablespoon salt

• Pepper to taste

• 3 dried chilli

• ½ cup curry leaves

• 3 bay leaves

• 1 red onion, roughly chopped

• 3 cloves garlic, chopped

• Large knob ginger, sliced

• 1 carrot, roughly chopped

• 600g chat potatoes (washed and cut in ½)

• 3 tablespoons soy

• 500 ml stock

• 300 ml coconut milk cream

• 1 tablespoon coconut sugar

• Fresh coriander

Method

Prepare and brown the chicken

1. Season curry powder with salt in a shallow bowl.

2. Coat each chicken thigh (skin-on, bone-in) thoroughly in the curry powder mixture.

3. Heat a heavy pot with plenty of oil.

4. Place the chicken into the hot pot skin-side down and cook until the skin is golden brown.

5. Flip to briefly brown the other side, then remove the chicken and set aside.

Build the curry base

1. Add dried chilli and coarse-cut garlic to the pot.

2. Add curry leaves and bay leaves and allow them to fry briefly in the hot oil.

3. Add roughly chopped red onions and sliced ginger.

4. Add carrots (cut on an angle) and small whole potatoes.

5. Stir and fry the vegetables until lightly caramelised and fragrant.

6. Add a little more curry powder directly into the pot and toast it in the oil.

 Add liquids and return the chicken

1. Return the browned chicken thighs to the pot, arranging them around the edges so they sit above the vegetables.

2. Add a splash of soy sauce.

3. Pour in stock (or miso mixed with hot water) to create a shallow braising liquid.

4. Add coconut cream, pouring it into the centre of the pot.

5. Add a little coconut sugar to balance the heat and enrich the sauce.

6. Ensure the liquid level sits just below the chicken skin so the top remains crisp while the rest braises. 

Cook the Curry

1. Either simmer gently on the stovetop or transfer to a 180°C oven.

2. Cook for 25–30 minutes, or until the potatoes are tender and the sauce has thickened. 

Finish and Serve

1. Remove from the heat and allow the curry to settle for a few minutes.

2. Top with chopped spring onion and coriander.

3. Serve with rice or roti, spooning plenty of the thick, aromatic sauce over the chicken and vegetables.